What is Dahi wale Aloo?
Dahi wale Aloo or Aloo Dahi ki sabzi is a very popular punjabi dish and one of my personal favourite that can be enjoyed over lunch or dinner best when served with some pooris. Navratri celebrations are incomplete without this dish. It is very similar to dum aloo that I prepare in tomato and yogurt base, but this one is a simpler and quick version. Mine is a very comforting and easy recipe made with potatoes cooked in yogurt base with some spices. Below is my recipe along with some tips for a perfect Dahi wale Aloo dish.
You can also watch my video for this recipe on you tube:
Ingredients
- 2 medium size potatoes cut into medium pieces
- 1 tsp ginger garlic paste
- 1 tsp haldi/turmeric
- 1 tsp red chilli powder
- 1/2 tsp yellow chilli powder (optional)
- 1 cup whisked yogurt
- 1 tsp kasoori methi
- 1 tbsp lemon juice
- Salt per taste
- Coriander for garnishing
- 2 tbsp oil or ghee
Method
- Heat oil/ghee in a pan and add potatoes to it.
- Allow it to fry for around five minutes.
- Add ginger garlic paste and mix well.
- Add haldi, red chilli and yellow chilli powder and give it good mix and cook the oil is released.
- You can add little water here to help potatoes cook.
- Cover and cook for few minutes or till potatoes are soft.
- Now, turn the flame to medium low and add whisked curd and keep stirring continuously to avoid lumps.
- Add kasoori methi and salt as required.
- Cover and cook till the potatoes are nicely combined and coated with the gravy. Remember to keep mixing and stirring in between to avoid lumps.
- Once the potatoes are cooked, add lemon juice give it a boil.
- Dahi wale Aloo is ready.
- Garnish and serve with hot pooris or chapatis.
Please note:
- You can also used boiled potatoes however, I prefer cooking the potatoes with the gravy as it nicely absorbs all the flavors.
- Yellow chilli powder is optional. I personally love spicy food and it also gives a lovely colour to the gravy.
- You need to add whisked yogurt/curd and keep stirring continuously while cooking to avoid lumps or tearing of curd.
- Remember to keep your flame on medium low while adding yogurt/curd.
- You can adjust the consistency of the gravy as you desire. If you want it thicker, you can add little roasted besan/gram flour at the time of adding spices.
Thank you!!
nice!
Reason could be either curd was not whisked properly before adding or the gas flame was too high. As recipe mentions, turn the flame to medium or low and add curd and you need to keep whisking properly to avoid lumps.
I tried but the curd phat gaya. what could be the reason?
Nice!!
Today I cooked dahi wale aalu. Really loved the taste and very simple procedure. Thanks for sharing the Receipy
Thanks for trying out my recipe dear. I’m glad you loved it.
Thank you…
Thank you